Salad: United States – Pineapple Yam-Bean Avocado Salad with Citrus-Garlic Lime Dressing

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

2 cups fresh pineapple, cut into bite-size chunks
2 cups jicama, peeled and cut into thin matchsticks
1 ripe avocado, sliced
4 radishes, thinly sliced
1 / 4 small red onion, very thinly sliced
1 / 4 cup fresh cilantro leaves, roughly chopped
1 small jalapeño, thinly sliced (optional)
2 tbsp toasted pepitas (pumpkin seeds)
3 tbsp freshly squeezed lime juice
2 tbsp freshly squeezed orange juice
1 tsp finely grated orange zest (or lime zest)
1 small garlic clove, finely grated
1 / 4 tsp ground cumin
1 / 4 tsp dried oregano, crumbled
1 / 2 tsp honey
1 / 4 cup extra-virgin olive oil
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste

Instructions

In a small bowl, whisk lime juice, orange juice, zest, honey, garlic, cumin, oregano, salt, and pepper. Slowly whisk in olive oil until emulsified; adjust seasoning to taste.
In a large bowl, combine pineapple, jicama, radishes, red onion, and jalapeño (if using). Toss with about half the vinaigrette and a pinch of salt.
Gently fold in avocado and cilantro. Add more vinaigrette to taste.
Sprinkle with toasted pepitas and serve right away, or chill 10 minutes to let flavors meld; serve alongside Cuban-Style Pork Chops.